1 onion, sliced
1 tbsp (15 ml) olive or macadamia nut oil
12 baby marrows, sliced
2 cups (500 ml) purified water
4 tbsp (60 ml) fresh sweet basil leaves, torn
1 tsp (5 ml) herbal salt, or to taste
a pinch of cayenne pepper or freshly-ground black pepper, or to taste
1. Place the onion and olive oil in a deep-sided saucepan and fry for 2 to 3 minutes until soft.
2. Add the baby marrows and water and bring to the boil, then reduce the heat and simmer for 4 to 7 minutes until tender.
3. Add the sweet basil.
4. Liquidise the soup until smooth and add an extra cup of water if the soup is too thick. Season to taste.
1 tbsp miso can be stirred into the soup at the end of cooking for extra flavouring.
Courtesy of Natural Nutrition